Lemon Cake Recipe
I hope you like my lemon cake recipe which is also suitable for lemon cupcakes. It tastes great with the lemon mascarpone frosting.
4oz (125g) butter, softened
9-1/2oz (275g) sugar
grated rind of a lemon
7-1/2oz (225g) self-raising flour, sifted
4fl oz (125ml) milk
2fl oz (60ml) lemon juice
Preheat oven to 350F (175C).
Grease cake tin or line cupcake tray with cupcake papers.
Beat butter, sugar and lemon rind in a medium bowl with an electric mixer. Beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Fold in flour, milk and juice and stir until well combined.
Spoon mixture in cupcake trays or cake tin.
Bake for15-20 minutes for cupcakes and 50 minutes for cake. Check for doneness by inserting a skewer into the center of a cake and having it come out clean (no crumbs or mixture attached).
Leave in tin for 5 minutes before turning onto a wire rack to cool completely.
If making a cake slice cake in half to have two layers. Spread half the frosting on the bottom layer, top with top layer of cake and spread with remaining frosting.
If making cupcakes either slice in half and copy directions for cake; or cut out a disc shape from the top and pipe mascarpone filling into cavity and replace cupcake disc on top. Cupcake can either be iced with more frosting or dusted with sifted confectioners sugar.Lemon Mascarpone Frosting
10fl oz (300ml) cream
30z (90g) confectioners (icing) sugar
2 teaspoons finely grated lemon rind
4oz (125g) mascarpone cheese
Beat cream, sugar and lemon rind with electric mixer until soft peaks form.
Gently fold in mascarpone cream.Hi Desiree
Thanks so much for sending in your lemon cake recipe.
The lemon cake with lemon mascarpone frosting sounds delicious and perfect for a special morning or afternoon tea.
I look forward to making this.